I’m excited for Week 3 because it’s the first week that we’re using different proteins each night.
Not that I’ve been bored with chicken the first week or pork the second, but I’m a big beef eater and I haven’t had much beefy deliciousness to speak of lately.
But beef comes on night two. There’s a fantastic meal before that (and one after for that matter, too):
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump.
I’ll always post the components of each recipe separately so you can piece together your own meals too.
You’ll make the basil pesto, which will be used each night, on the first night.
2 bunches basil, leaves only, roughly chopped
4 cloves garlic, roughly chopped
1/4 cup pine nuts
3 T olive oil
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Meal 1: Roasted Chilean sea bass topped with basil pesto in tomato broth with squash and cherry tomatoes
2 5-oz. pieces of Chilean sea bass, halibut or tilapia
1 tbsp olive oil
1 zucchini, 1/2 inch dice
1 yellow squash, 1/2 inch dice
1 red bell pepper. diced
1/2 red onion, diced
12-15 cherry tomatoes, halved
1 tbsp olive oil
1 yellow onion, roughly chopped
2 cloves garlic, roughly chopped
1 tbsp tomato paste
1/2 cup white wine
1 lb. heirloom tomatoes, (vine ripe or roma depending on budget), roughly chopped
1 quart chicken broth
basil stems left from pesto
Meal 2: Whole wheat penne pasta with basil pesto, balsamic marinated skirt steak and portobello mushrooms, cherry tomatoes and fresh mozzarella
1/2 pound whole wheat penne pasta
1/2 pound skirt steak
2 cloves garlic, smashed
1/4 cup balsamic vinegar
other 1/2 pint cherry tomatoes, halved
1 portabello mushroom, stem and gills removed
1 ball fresh mozzarella cheese (ovoline), cut into medium dice
Meal 3: Chicken caprese panini with basil pesto, heirloom tomato and fresh mozzarella
2 sandwich rolls, preferably ciabatta
1 medium sized heirloom tomato
1 ball fresh mozzarella cheese (ovoline), sliced